Double-Mushroom Ragoût

Double-Mushroom Ragoût
Photo by Scott Phillips


  • 1 Tbs. coarsely chopped fresh thyme
  • 20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick
  • ¾ cup heavy cream; more for reheating
  • 1 oz. dried porcini mushrooms (about 1 cup)
  • 3 Tbs. unsalted butter
  • 2 Tbs. chopped fresh parsley
  • 1/3 cup finely chopped shallot
  • + 4 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 1/3 cup dry Marsala
    • Kosher salt

Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.In a 10-inch straight-sided...

View full recipe at Fine Cooking


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